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Cream Cheese Pound Cake Recipe | Grandbaby Cakes

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe - a true Southern dessert classic that never goes out of style. Passed down from generation to the generation, this pound cake recipe will always be a hit!
Course Dessert
Cuisine American
Keyword classic recipe, cream cheese, pound cake
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12 servings
Calories 616kcal


  • 1 ½ cups unsalted butter room temperature
  • 2 tablespoons oil or shortening
  • 8 ounces cream cheese, room temperature one brick
  • 2 3/4 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups sifted cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • powdered sugar for garnish


  • Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray or greasing with butter or shortening and then flour.
  • In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
  • Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
  • Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
  • Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
  • Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
  • Dust with powdered sugar and serve.



Tips for Cream Cheese Pound Cake
With any pound cake, texture is key to creating the perfect taste.  To create the best texture, begin by making sure that your cake batter is mixed well.  You must beat your fat to incorporate air into your cake because it doesn't have a leavening.  
Most will skip the importance of the "creaming" process which is mixing the fat and sugar together.   
Another tip is making sure that you do not overmix once you add your flour to this cake.  Because flour has gluten, if you overmix it, the texture will change.  As soon as your flour is incorporated into the batter, stop mixing.  Also remember to slow down your mixer.  This is also important.


Calories: 616kcal | Carbohydrates: 69g | Protein: 8g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 197mg | Potassium: 98mg | Sugar: 46g | Vitamin A: 1100IU | Calcium: 44mg | Iron: 0.8mg